Chocolate And Coffee Baked Cheesecake Recipe

Name: Chocolate And Coffee Baked Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups crushed plain sweet biscuits (i used Arrowroots); 2/3 cup butter; 900 g reduced-fat cream cheese, softened; 1 cup caster sugar; 1/4 cup Kahlua (or any other coffee liqueur); 1 teaspoon vanilla extract; 1 teaspoon instant coffee granules; 4 eggs; 250 g chocolate-covered caramel candies, coarsely chopped (i used cadbury caramello chocolate block); 100 g milk chocolate

Servings: persons

2 cups crushed plain sweet biscuits (i used Arrowroots)
2/3 cup butter
900 g reduced-fat cream cheese, softened
1 cup caster sugar
1/4 cup Kahlua (or any other coffee liqueur)
1 teaspoon vanilla extract
1 teaspoon instant coffee granules
4 eggs
250 g chocolate-covered caramel candies, coarsely chopped (i used cadbury caramello chocolate block)
100 g milk chocolate

1
Preheat the oven to 180u00b0C Lightly grease a 22cm diametre springform tin and line the base with baking paper.
2
Melt the butter and stir into the crushed biscuits in a small bowl. Press mixture onto the base and up sides of the prepared springform tin.
3
Bake in preheated oven for 10 minutes or until lightly browned. Remove from oven and set aside to cool and sprinkle chopped chocolate evenly over the cheesecake base when completely cool. Reduce oven temperature to 160u00b0C.
4
Beat cream cheese and sugar in a large bowl with an electric mixer (or food processor) until smooth. Add liqueur, vanilla, and coffee granules, beating until well blended.
5
Add eggs one at a time, beating well after each addition. Set aside 1 cup of the cheesecake mixture and then pour the remaining mixture into the prepared crust over the chopped chocolate.
6
Melt the milk chocolate in a medium-size, microwave-safe bowl. Stir the reserved cream cheese mixture into the melted chocolate until smooth.
7
Spoon the mixture in straight, parallel lines over the top of the cheesecake in the tin. Going in the opposite direction use a skewer to drag lines across the top of the cheesecake at equal intervals to create an attractive pattern.
8
Bake in preheated oven for 1 hour or until set. Turn oven off and let cheesecake stand in oven (with door closed) for 30 minutes. Remove cheesecake from oven and allow to cool for 1 hour and then refrigerate overnight or for at least 4 hours. Serve.

1856

kcal

Calories

144

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups crushed plain sweet biscuits (i used Arrowroots), 2/3 cup butter, 900 g reduced-fat cream cheese, softened, 1 cup caster sugar, and more.

Yes, Chocolate And Coffee Baked Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate And Coffee Baked Cheesecake

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